All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Belis is a mountainous region in Benguet, Philippines. With a height of 1,400-1,700 MASL, it is home to farmers who grow vegetables and coffee, benefiting from the natural springs that flow throughout the year. Coffee cultivation in the area started post World War II when there was demand from buyers looking for supply. Previously, the community had been growing exclusively sayote, a fruit belonging to the gourd family. Before the community washing station was built, the Ibaloi tribe had been processing their coffees in various ways from practices passed on from their forefathers. Previously, due to the absence of established norms, the quality varied greatly. Nonetheless, at present, farmers are engaged in joint training, which has helped to improve the consistency of quality coffee. In addition, the organization can now provide support to farmers, including financial assistance and chances to participate in the coffee processing phases.

Variety: San Ramon, Typica, Red Bourbon
Process: Washed
Region: Benguet, Philippines
Altitude: 1,400 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.